Alisa’s Marbled Pound Cake

Name: Alisa’s Marbled Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/2 pound unsalted butter (plus more to butter the pan); 1 1/4 cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon kosher or coarse sea salt; 1/2 cup sour cream; 1/4 cup hot water; 1/4 cup unsweetened cocoa powder; confectioners' sugar (optional)

Panque marmoleado de Alisa

Recipe Yield

1 10-inch loaf

Cooking time

1 hour 15 minutes

Rate this recipe

4.5 from 8 votes

Ingredients

1/2 pound unsalted butter plus more to butter the pan
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher or coarse sea salt
1/2 cup sour cream
1/4 cup hot water
1/4 cup unsweetened cocoa powder
confectioners' sugar optional

To Prepare

Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.
Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.

Comments

63comments inAlisa’s Marbled Pound Cake

Masha

Sep 26

Quick question- is this cake a smaller version of your Tiger cake? Love, love your shows!

1. Pati Jinich
  
  Oct 11
  
  I guess you could say so Masha!
  
Lilia

Sep 17

Hi Pati, I would love to make marbled cake but I only have a hand mixer. Would it be alright if I just use that instead of a paddle?

1. Pati Jinich
  
  Sep 26
  
  Of course Lilia, go ahead and enjoy it!
  
Chie

Aug 08

I love this marble pound cake. most of japanese recipes use “cake flours”. I used “9 inch pan”. It’s working. and I add to cocoa butter side little bit espresso powder. more flavorful~~~~~! my neighbors kids coming my kitchen. They loves this!!! Thank you, make us happy!!!

1. Pati Jinich
  
  Aug 09
  
  Thanks to you Chie, so glad to hear that everyone enjoyed the cake, yay!
  
Christy Johnson

Feb 16

This is the best pound cake I’ve ever had,very easy to make.Thank you for the recipe.

1. Pati Jinich
  
  Feb 18
  
  My pleasure Christy, glad you enjoyed it!
  
Pia

May 12

I love pound cake & especially marbled.. it looks delicious, I will definitely make it.
Thank u,

1. Pati Jinich
  
  May 23
  
  Hope you’ll like it Pia, let me know!
  
Heidi Rechteger

Apr 24

Pati: Shalom u’vrachah. Love your show & love this cake! I’ve made it before to rave reviews & now that my friends & I have been vaccinated, I’m going to make it for our group picnic next month.

1. Pati Jinich
  
  Apr 25
  
  Yay Heidi, so glad you like my sister’s recipe and I hope everyone will enjoy it next month, have fun at the picnic 🙂
  
Karen Marie

Apr 10

You’re a delight!
I very much enjoyed reading your walk down memory lane that included food prepared and shared with love.
My Italian father would dunk his pound cake in his coffee as he would other sweets. Makes me wonder if I like pound cake for it’s fabulous ingredients and consistency or because my dad enjoyed it so much!
Looking forward to making your recipe.

1. Pati Jinich
  
  Apr 11
  
  Thanks so much for sharing the memories of your dad Karen, hope you will give this pound cake a try 😉
  
Lilian Carrera

Mar 16

Hola Pati Ricas resetas ya he cocinado unas ellas y veo sus programas

1. Pati Jinich
  
  Mar 20
  
  Que bueno que te gusten las recetas y el programa Lilian, mil gracias y un abrazo 🙂
  
Connie Salgado

Mar 16

I loved this cake and will definitely make again! Thanks for all of your wonderful recipes. I enjoy all the beautiful places you visit on your show. Saludos.

1. Pati Jinich
  
  Mar 20
  
  Saludos Connie, gracias! Keep cooking and having fun 🙂
  
ROSEMARY JUAREZ

Mar 10

I WILL TRY IT SOME DAY SOON . RIGHT NOW MY FOOD IN TAKE DOES NOT ALLOW IT DUE TO A BETTER WAY OF EATING ACCORDING TO MY DOCTOR. BUT I WILL BAKE IT LOOKS DECADENT !

1. Pati Jinich
  
  Mar 20
  
  Take care now, enjoy it later Rosemary 😉
  
Ponciana Rafael

Feb 28

Yuumy! Thank you. Love wayching your show every chance i get.

1. Pati Jinich
  
  Mar 07
  
  Gracias Ponciana!
  
Andres A Lora-Paulino

Feb 28

This is my favorite cake I will try the recipe ASAP! Thank you Alisa & Pati!!!

1. Pati Jinich
  
  Mar 07
  
  Our pleasure Andres 😉
  
Liz

Feb 28

Hi Pati,
I LOVE marble cake!
The directions say 10 inch loaf pan…I have 9×5 as my largest one – OK to use, maybe I would have enough for a mini-loaf pan too? Just don’t want to ruin the bake.
Thanks!

1. Pati Jinich
  
  Mar 07
  
  Go ahead with the one you have Liz and enjoy the pound cake 😉
  
eugene sedita

Feb 28

Hi Pâti,
Can this cake be made in a 9inch cake/bread pan?
Mine is a USA PAN coated.
Thanks, gene

1. Pati Jinich
  
  Mar 07
  
  I think it should work Gene, enjoy it 😉
  
Anonymous

Feb 28

I will definitely try this

1. Pati Jinich
  
  Mar 07
  
  Awesome, enjoy 😉
  
Susan Valdez

Feb 27

It turned out perfectly! So moist & delicious. I’m saving this recipe ❤️

1. Pati Jinich
  
  Mar 07
  
  Thanks so much for the feedback Susan, enjoy!
  
Susan Valdez

Feb 27

It’s in the oven & smells delicious! Visiting my daughter & son in law today and woke up early to bake them a treat! So easy to mix up. Batter was beautiful. Split it in to two smaller loaf pans so I could keep one too 😂! I’m sure it will be delicious.

1. Pati Jinich
  
  Mar 07
  
  Thanks so much Susan, I hope the family loved it!
  
Anonymous

Feb 27

Love Cant wait to make it.Grew up in Uvalde tx with a chili pequin by back door. Lived in L.C. La since 59.
My favorite thing to make is C.P.Jelly Red with red bell pepper.I give a lot away & everybody loves it.
Im 85 and love create tv..Keep jar in freezer as peppers ripen. Takes 1/4 c for recipe

1. Pati Jinich
  
  Mar 07
  
  Wonderful! Thanks for sharing 😉
  
Hector Ricardo

Feb 27

The cake looks delish… I not a cook, my traditional Mexican Mom would not allow the boys in the kitchen, and now me at 63 and mi querida Madre at 92 and I am cooking for her. Next, her Albondiga soup.
Gracias

1. Pati Jinich
  
  Mar 07
  
  Times change, right Hector! Now keep cooking and having fun 😉
  
Sarah

Feb 26

Hi pati I’ve been looking for the recipe/video on YouTube and can’t seem to find it

1. Pati Jinich
  
  Mar 07
  
  Hola Sarah, unfortunately this recipe is not available in video, but I’ll try to make one soon. Have a great day!
  
Anonymous

Feb 26

I can scarcely wait to try to make your sister’s pound cake. I I am not a cook but you 8nspire me!

1. Pati Jinich
  
  Mar 07
  
  Thanks so much! Hope you will love it 😉
  
Herminia Vasquez

Feb 26

I will definitely make this tomorrow. I have cut back on store bought jelly snacks. I am going nuts! Need a change thank you ,will get back to you on my results. Con carino!+

1. Pati Jinich
  
  Mar 07
  
  Awesome Herminia, so how did you like it?
  
Brenda lee

Feb 26

Can’t wait to make cake

1. Pati Jinich
  
  Mar 07
  
  Gracias Brenda, enjoy it 🙂
  
Laura

Nov 26

Make this cake!!!! It is so so good. Moist and flavourful. Perfect marble cake. Thank you, Pati!

1. Pati Jinich
  
  Dec 02
  
  Thanks for the feedback Laura, so glad you enjoyed it!
  
Patrizia

Nov 19

Hola Pati
Me gustaría probar tu receta pero yo solo puedo usar harina sin gluten, ya sé que no será nunca lo mismo. Pero crees que funcione con las mismas medidas? Gracias!!

1. Pati Jinich
  
  Nov 22
  
  Si Patrizia, animate a prepararlo y me cuentas que tal queda 😉
  
Tamara

Oct 06

I made this and it takes so amazing! This will be a regular – thank you:)

1. Pati Jinich
  
  Oct 07
  
  Thank you Tamara, enjoy!
  
Mary Ann Dugan

Sep 27

Delicious and Very Moist..❣️👍🏼👏🏼👏🏼

1. Pati Jinich
  
  Sep 28
  
  Yay! Thanks Mary Ann 🙂
  
Luisa

Sep 26

Pati, I’m just starting to try to bake and have trouble with selecting the right baking pan…. for this recipe what is the right baking pan?
Thanks

1. Pati Jinich
  
  Sep 29
  
  This recipe calls for a Loaf Pan Luisa, good luck!
  
2. Tina
  
  Mar 01
  
  I Made mine in a square pan, as it would have overflowed in my loaf pans and I have a few different size loaf pans,
  
Eduardo

Sep 26

Hi Pati! Can I use a glass loaf pan? Or does it have to be metal?

1. Pati Jinich
  
  Sep 29
  
  Of course Eduardo, go ahead, enjoy!
  
Alicia

Jul 18

Hola Pati!

Me encanta tu receta del pound cake. El sabor es exquisito !
El único problema es que cada vez que la hago crece muy bien y al enfriarse comienza a bajarse . En Colombia se dice que se “sentó” y ya no queda esponjoso.

Que me sugieres hacer?

1. Pati Jinich
  
  Jul 19
  
  Hola Alicia, a lo mejor la temperatura de tu horno no es la correcta, habria que checarlo porque si debe quedar esponjosito. Abrazo!
  
Adoracion Macias

Jan 10

Paty!

Me encantan tus recetas, gracias por enriquecer nuestra cultura Mexicana con tus recetas! 🙂

Que opinas de hornear pasteles con horno de conveccion en vez de hornear normal?
Cual prefieres?

Gracias!

1. Pati
  
  Jan 21
  
  Yo prefiero los hornos de gas pero a muchos pasteleros les gustan los de convección. Usa lo que te guste más a ti o lo que tengas disponible…

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